Curry Chicken Rice - cooking recipe

Ingredients

2 tbsp korma curry paste
3 1/2 lb chicken thighs, cut into pieces
7 oz basmati rice
1 2/3 cups chicken stock
3.5 oz baby spinach

Preparation

Heat a large saucepan over high heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add chicken and cook, stirring, until browned all over. Add rice and stock. Bring to a boil then reduce heat and simmer, covered, for 15 mins. Remove from heat, cover and let stand for 5 mins. Add spinach and season.